I have turned into a TV junkie. I have never been into TV shows as much as I am now (which I’m kind of ashamed to admit). Normally I would be into 1 or 2 shows a season but lately I am having a hard time keeping up with my shows!
True Blood, Nurse Jackie, Weeds and America’s Got Talent have already ended their season, so right now I am obsessed with the following shows: Curb your Enthusiasm, Entourage, Sons of Anarchy, Biggest Loser, Grey’s Anatomy, Hell’s Kitchen, The Vampire Diaries, Always Sunny in Philadelphia, and Dancing With The Stars. Plus I just finished all the seasons of The Wire and just started watching Brotherhood.
That’s way too many hours of TV in a week.
But I can’t stop!
So I need quick dinners that can be made during commercial breaks.
This two sided bean soup looks like a sophisticated soup that takes a lot of prep and cook time. But nope, this soup can be started and finished in less than 20 minutes! Not to mention it’s vegan and extremely healthy! If you haven’t noticed by now from recipes like this and this, most of the meals I cook are Tex Mex influenced and this recipe is no different, hope that is okay with ya’ll
Two Sided Vegan Bean Soup
- 1 large Carrot small dice
- 1/4 large Red Onion small dice
- 1 Garlic Clove crushed
- 1/2 large Green Bell Pepper
- 1 TBS Oil any kind
- 1 can Black Beans
- 1 can Cannelloni Beans
- 2 1/2 cups Vegetable Stock
- Salt Pepper, Cumin, Cayenne
- 2 tsp Balsamic Vinegar
- Add oil to a large saute pan and turn on medium high heat. Add the cut vegetables and saute at least 7 minutes until aromatic and tender. Divide sauteed vegetables in two portions.
- Meanwhile open both cans of beans, rinse and drain completely (separately).
- Add half of the vegetables, one of the can of beans, and 1/4 cup stock to the blender. Blend until smooth and continue to add another 1/2 (or 3/4 cup if you prefer a thinner consistency) cup stock. Season with salt, pepper, cumin and cayenne to taste.
- Rinse the blender between use and repeat the procedure with the other can of beans and portion of vegetables. Add the balsamic vinegar to the black bean soup. (It really brightens the flavor.)
- Heat the soup up and serve. Pour both soups in a bowl at the same time to achieve the ‘two sided’ look. Serve with limes, cilantro, avocado, onions and/or sour cream (though then it will not be vegan).
Healthy Two Sided Bean Soup
Recipe for ham and bean soup
Ham and beans go well together, and this soup is the perfect example of a classic comfort food. Ham is often very salty, so be sure to use a low-sodium chicken broth when you make this recipe. Choose navy or white kidney beans, or a combination of other types. If you like, you can also add some fresh spinach or kale at the end of cooking. The kale will wilt, so be careful! The seasonings are very versatile, so you can substitute them with herbs you like.
Canned white beans are an excellent option, because they don’t need to be pre-soaked. These are quick-and-easy ways to make this classic soup. The specific measurements for the ingredients are given in the printable recipe box. You can also use olive oil instead of butter. Make sure to use plenty of broth when cooking the soup, as it can get a bit bland. Then, add the ham, beans, and vegetables. Cover the pot and cook on low for four to six hours.
Health benefits of ham and bean soup
A cup of ham and bean soup contains just under 25 grams of protein. Most of the carbs are dietary fiber, which contributes 45 percent of your daily recommended intake. Dietary fiber helps with internal cleansing and promotes a healthy circulatory system. The rest of the carbs come from complex carbohydrates. These nutrients help to keep the body healthy, while the ham is an excellent source of betacarotene.
The ham gives the soup a savory flavor. It also contributes protein and fiber to the dish without causing you to gain weight. Ham also contains no added salt, which is great news for those trying to lose weight. However, if you’re concerned about your cholesterol, ham and bean soup should be avoided for the time being. It is also important to note that this soup has the same amount of sodium as many other dishes, so make sure to follow the recommended intake of all nutrients.
Ingredients in ham and bean soup
Ham hock is the main ingredient in this soup, but you can also use other beans. White Italian kidney beans work well, though you can use any type of bean you like. Canned ham hocks are usually sold separately from the ham. You can use a combination of beans, or try adding other vegetables as well. Be sure to check the label for exact measurements. The soup tastes even better after it sits in the fridge.
If you’re sensitive to salt, use low sodium water or chicken broth. Ham can be quite salty, so be sure to taste it first before adding salt. You can also use dried thyme or bay leaves in place of the Italian seasoning. It’s also best to freeze it if you don’t plan on eating it immediately. You can also store leftover soup in the refrigerator for about 3 days.
Storage of leftover ham and bean soup
There are several ways to store leftover ham and bean soup. You can store it in the refrigerator for up to 4 days or freeze it for longer storage. The ham bone and cooked vegetables can be used to make ham stock. If you plan on freezing the soup, make sure to store it in an airtight container. Once the soup has been refrigerated, it will last for at least three months.
To store your leftover ham and bean soup, you can wrap it in aluminum foil and freeze it until needed. Alternatively, you can place it in a Ziploc freezer bag. The ham bone adds extra flavor to the soup. You can also blend the soup to add to another soup. Once frozen, the soup is ready to eat within three to four days. While most people like to eat leftover ham and bean soup within the day it is made, it is best to reheat it in the fridge.